Prep time: 5 minutes
Cook time: 45 minutes
Total time: 50 minutes
Servings: up for debate
If you keep lots of garlic on hand and need to use it up before it goes bad or simply love spreading garlic on everything, this recipe is for you. Use the garlic for bread or meats and the oil for your salad dressing! Store it in the fridge and take it out 30 minutes in advance if you don't want it solidified.
Pros: delicious and smells so good
Cons: NONE unless you're a vampire
Ingredients:
Garlic (about a cup shown)
Olive oil
Herbs (thyme shown)
Red pepper flakes (optional)
For this recipe, I highly suggest buying pre-peeled garlic. Otherwise, you'll want to peel your garlic first. I take a few minutes to cut off the hard ends of the larger cloves.
Place your garlic, herbs, and red pepper flakes in a pan. I used thyme but you can use anything you want (i.e. rosemary, bay leaves, sage).
Pour in enough olive oil to cover the garlic. Turn on your heat low to simmer the garlic for about 35-40 minutes depending on the desired brownness. Confit is the opposite of frying so you're looking for low heat over a long amount of time.
When done, take off the heat and allow to cool and store in an air tight container in the fridge! You're welcome!